Kung "POW" Tofu
1 pound firm tofu, frozen, thawed, drained, and cubed
2 tablespoons oil (I used vegetable oil)
1/2 cup water
1/3 cup tamari or soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar (I used molasses)
1 teaspoon red pepper flakes
1 tablespoon cornstarch + 2 tablespoons water
1/2 cup onions, chopped
2 cloves garlic, minced
steamed rice, to serve
2 teaspoons toasted sesame seeds
1. Heat oil over medium-high heat and add the tofu. Fry the tofu, turning every couple of minutes, until golden on all sides. Drain on paper towels. Add onions to skillet and cook for 3-4 minutes, then add garlic for another minute.
2. In a small bowl, mix together the water, soy sauce, rice vinegar, sugar, crushed red pepper and cornstarch.
3. Add fried tofu and sauce to the skillet and cook for another few moments until your sauce has thickened up.
4. Serve over steamed rice, and sprinkle toasted sesame seeds over the top.
Let me know what you think, and be gentle I bruise easily!
SO HOW'D IT GO?
My first time cooking with tofu and it turned out great. I used broccoli, baby corn cob, ginger snap peas, and carrots for my veggies.
I had trouble cutting the frozen tofu, but it was so good!
I may be interpreting this sentence incorrectly, but you should thaw the tofu before you cut/cook it. Thaw it, squeeze/press it/cut it/cook it.
ohhhh!! No wonder!! It was so dangerous when i tried to cut the frozen tofu. haha. now i feel foolish. thanks so much allychristine! (I am a secret idol of yours, you have very good cooking tips and recipes!) ;)b
I had trouble cutting the frozen tofu, but it was so good!
I may be interpreting this sentence incorrectly, but you should thaw the tofu before you cut/cook it. Thaw it, squeeze/press it/cut it/cook it.
This recipe was amazing!! I made it tonight with all the frozen veggies I had in my freezer (corn, brocolli, okra, mushrooms). I had trouble cutting the frozen tofu, but it was so good! My stomach is so happy right now... :)>>>
Sooo Good! I preped the tofu ahead of time, using the corn starch/egg replacer method from the 'General Tao Tofu' recipe. For the sauce, I sauteed the minced garlic in the oil until it started to brown, and then I added in the rest of the spices and liquid, brought it to a boil, then added the cornstarch/water mixture to thicken it to a sauce. I poured this over the tofu I had fried earlier, and then served it over brown rice. I didn't add any veggies to it since I had prepared a full Chinese themed meal and had plenty of veggies in all the other dishes. Thanks for a great recipe!!!
Ok gang, so I made this tonight for dinner(shoveling down my throat as we speak) and I made a few changes. I had no onion so I chopped up some left over scallions I had on hand from earlier in the week(PERFECT), and I served it over Basmati Rice(love its nutty goodness). I also had no cornstarch so I used some potato flakes to help in the thickening process which turned out great by the way! I topped it with some chopped up peanuts and WOW POW baby so good! I love this recipe.......Oh and cause I am crazy I added almost a teaspoon and a 1/4 of chili flakes...Spicy goodness!
Erin~
Goodness gracious this was SOO good! I could not believe a recipe so simple could have so much flavor. My omni sister (who is INCREDIBLY picky) came over for the weekend and I made this for her. I put the plate in front of her and she kind of snubbed her nose at it at first. She took a bite and she's like "good." She pretty much devoured it after that and I didn't hear else until, "can you teach mom to cook like this?" lol That was all the praise I needed. :)
I made just a few changes.I did freeze and thaw the tofu. I left out the sesame seeds because I didn't have any. I subbed dried onion flakes for the onion because I realized at the very last minute I had no onion!! I didn't use any oil, just a tad bit olive oil spray and a non-stick pan. I added another tablespoon of cornstarch dissolved in water because I like thick sauces.
Fantastic! Thanks for the recipe. I think I'll be buying tofu more often now!
This was quick, easy and tasty. I used baby bellas, cauliflower, red pepper and edamame. I served it over udon noodles and it was the bomb!
This recipe is really, really good. It has tons of flavour and is perfect for those just learning how to make tofu.
I made this recipe three times, once just for dinner, a second time for a vegan potluck I went to (and it had rave reviews) and a third time for a few friends who came over for dinner. They really loved it.
PS- Erin I think that where it says to add the oil into the sauce, you may have meant to add the 1/2 cup of water? Anyway that's what I did, in order to make it saucy. Let it simmer for a few minutes until it thickens, or you can add a bit of cornstarch.
Great recipe! Will definitely make again another time!
Thank you, and yes water helps make it saucier which is how I like it!!! :>
This recipe is really, really good. It has tons of flavour and is perfect for those just learning how to make tofu.
I made this recipe three times, once just for dinner, a second time for a vegan potluck I went to (and it had rave reviews) and a third time for a few friends who came over for dinner. They really loved it.
PS- Erin I think that where it says to add the oil into the sauce, you may have meant to add the 1/2 cup of water? Anyway that's what I did, in order to make it saucy. Let it simmer for a few minutes until it thickens, or you can add a bit of cornstarch.
Great recipe! Will definitely make again another time!
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